VEGETABLE SPRING ROLLS WITH BATCH NO.5 SWEET CHILLI SAUCE
Crispy, golden and packed with the good stuff. These crunchy spring rolls are loaded with fresh veg, vermicelli noodles and water chestnuts, then served piping hot with batch No.5 Sweet Chilli Sauce for the perfect sweet and spicy finish.
Notes from the Kitchen
Let the filling cool completely before you start rolling—this helps keep the wrappers crisp and easy to work with. Roll them nice and tight, fry at 180°C until beautifully golden, and serve straight away with plenty of Sweet Chilli Sauce for dipping.
Meet the Chef
Michael Gawlik
With over a decade of experience across foodservice, manufacturing and culinary innovation, Michael Gawlik knows what it takes to create food that delivers every single time. Passionate about bold flavours, practical techniques and products that work hard in professional kitchens, Michael combines chef-led creativity with real-world experience to develop recipes that are simple to execute but big on impact. His philosophy is straightforward: great food doesn’t have to be complicated—it just has to taste incredible.
Ingredients
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20 spring roll wrappers
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2 tsp cornflour
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1 tbs water
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3 spring onions, thinly sliced or julienned
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1 carrot, thinly sliced or julienned
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1 ½ cups Chinese cabbage, shredded
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230g water chestnuts, drained and roughly chopped
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100g Vermicelli noodles
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2 garlic cloves, crushed
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1 tbs soy sauce
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1 tbs peanut oil
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batch No.5 sweet chilli sauce (to serve)
Method
01
Place the vermicelli noodles in a heatproof bowl, cover with boiling water and stand for 5 minutes until soft. Drain and cut into approximately 3cm lengths.
Heat the peanut oil in a pan over high heat. Add the spring onion, garlic, carrot and cabbage and stir-fry for 2–3 minutes until softened.
03
Add the noodles, water chestnuts, soy sauce and white pepper. Mix well, transfer to a bowl and allow the filling to cool completely.
04
Combine the cornflour and water. Place a spring roll wrapper on a board with one corner facing you and brush the edges with the cornflour mixture. Keep remaining wrappers covered with a damp tea towel.
05
Spoon approximately 1 tablespoon of filling onto the bottom corner. Fold the corner over the filling, tuck in the sides and roll tightly, sealing with the cornflour mixture. Repeat with remaining wrappers and filling.
06
Heat the deep fryer to 180°C and fry the spring rolls until crisp and golden brown.
07
Serve hot with a generous side of batch No.5 Sweet Chilli Sauce for dipping.
